Place turkey carcass in a stockpot (pull
carcass apart so it will fit), add enough water to cover. Bring slowly to
a boil, removing scum and fat that floats to the top. Add remaining
ingredients and simmer 3.5 hours. Do not boil or fat will be reabsorbed
into the stock, making it cloudy. Cover only partially with lid so that
steam can escape. Strain stock, discard bones and vegetables, as they will
be very greasy. Refrigerate overnight. Skim and discard fat that floats to
the top.

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